Hearth Dining Menu 25/04/2026
HEARTH DINING MENU
APERITIF
HattinglEy Classic Reserve, brut NV 18
gusbourne, rosE 2019 22
Heckfield Gin and Tonic 15
Epi Bread with Cultured Butter 7
Baked mussels with House Cured Bacon, Parsley and Lemon 12
A plate of finocchiona 10
Woodfired Flatbread with SLOW COOKED GREENS, TALLEGIO and TOMATO CHUTNEY 19
TROPEA ONIONS WITH SMOKED TOMATOES AND BLACK OLIVE 17
MACKEREL BRUSCHETTA WITH HORSERADISH AND BEETROOT 18
GRILLED ASPARAGUS WITH SAUCE GRIBICHE 22
PICI WITH NETTLES, WALNUTS AND RICOTTA SALATA 21
BRILL OVER THE FIRE WITH NAVARRICO CHICKPEAS AND SAFFRON AIOLI 42
WOOD ROASTED PORK CHOP WITH TUDELA ARTICHOKES AND PICKLED CEDRO 43
GRILLED CHICKEN WITH MORELS, WILD GARLIC AND PEDRO XIMENEZ 45
Farm leaves with Buttermilk Dressing 9
Tarte tropezíènne with orange flower water and Gariguette strawberries 17
Almond semifreddo with borage honey and Roasted Nespole 16
Robiola Rocchetta with hazelnuts, fennel seed crackers and Two Fields olive oil 17
A DISCRETIONARY 10% SERVICE CHARGE WILL BE ADDED TO YOUR BILL
ALL PRICES ARE INCLUSIVE OF VAT AT THE CURRENT RATE
IF YOU HAVE ANY SPECIFIC DIETARY REQUIREMENTS PLEASE TALK TO YOUR WAITER
WHO WILL BE HAPPY TO HELP